Churros Muffins
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 709.77 ml cake flour
- 14.79 ml baking powder
- 4.92 ml salt
- 2.46 ml ground nutmeg
- 157.80 ml vegetable shortening
- 414.03 ml granulated sugar, divided
- 2 eggs
- 236.59 ml milk
- 118.29 ml unsalted butter, melted and warm
- 7.39 ml ground cinnamon
directions
- Preheat oven to 325 degrees F.
- Grease 3 6-cup muffin pans.
- In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
- In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.
- With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.
- Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.
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